Clodagh's Roast Lamb
with rosemary and anchovy butter
Serves 6
INGREDIENTS:
1 leg of lamb (bone in, approx. 2kg/4lb)
6 garlic cloves (halved lengthways)
3 sprigs of rosemary
3 red onions, quartered
Rosemary and anchovy butter
100g butter, softened
2 tbsp fresh rosemary, finely chopped
10 anchovies, finely chopped
Zest of 1 lemon
Sea salt and freshly ground black pepper
METHOD:
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 220°C / Gas mark 7. Make 1-inch deep incisions in the lamb; into each incision insert the garlic cloves (halved lengthways) and 2 inch pieces of rosemary sprigs.
Place the red onions and slices of lemon (after you have zested it) on the roasting tray and lay the lamb on top.
In a small bowl mix together the softened butter, lemon zest, chopped rosemary and anchovies, mix together well and smear all over the lamb.
Place in the pre-heated oven for 1 hour 15 minutes for pink lamb (15 minutes per 450g/1lb for rare and 20 minutes for medium). Every 30 minutes, baste the lamb by spooning the juices from the roasting dish over the lamb.
Remove the lamb from the oven once cooked, and transfer to a platter (tent it in tin foil so it doesn’t get cold) to rest for 20 minutes before carving, and make the gravy.
